Fresh cranberries are the best for this recipe, but it’s fine to substitute frozen cranberries if you can’t find fresh. Just be sure that the cranberries you buy are uncooked and unsweetened. Let them thaw a little in a colander or strainer before mixing them in the filling.

Place oven rack in the middle position. Place another rack beneath it with a cookie sheet to catch any drips. Preheat oven to 325°.

Prepare pie crust. While it is chilling, combine cranberries, sugar, walnuts, spices, zest, and tapioca in a bowl.

Roll out the crust and transfer it to your tart pan. Pour the filling on top. It’s ok if it looks like there’s a little too much filling; the filling cooks down quite a bit. Dot the top of the tart with butter.

Bake for about one hour, until the crust is well-browned and the filling has cooked down and is bubbly. If the crust starts to brown before the filling is done, cover the just the crust with a ring of aluminum foil.

Sprinkle top with sugar, if desired. Allow to cool and set completely before serving. We also just happen to know that this pie is excellent with a scoop of vanilla ice cream and/or drizzled with dark chocolate. Enjoy!